Zucchini Fritter Stack with Yogurt Sauce
Delight in crispy zucchini fritters layered with a creamy, tangy yogurt sauce, perfect as a light appetizer or a flavorful vegetarian snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a mixing bowl, combine the zucchini, salt, flour, Parmesan cheese, beaten egg, minced garlic, and black pepper. Mix well until a batter forms.
- Heat olive oil in a skillet over medium heat.
- Scoop about 2 tablespoons of the batter per fritter into the skillet, pressing lightly to flatten.
- Cook fritters for 3-4 minutes on each side until golden brown and crisp.
- Remove fritters and drain on paper towels.
- In a small bowl, mix Greek yogurt, lemon juice, fresh dill, salt, and pepper to make the yogurt sauce.
- Stack the zucchini fritters on a serving plate, layering with dollops of the yogurt sauce between each fritter.
- Garnish with additional dill or a lemon wedge if desired, and serve warm.
Notes
For extra flavor, add a pinch of smoked paprika to the fritter batter or serve with a drizzle of hot sauce alongside the yogurt sauce.